2 lean pork chops
1 med. onion, thinly sliced
1/4 tsp. thyme
1/4 tsp. rosemary
2 tbsp. olive oil
Salt & pepper to taste
1/4 c. white wine
3/4 c. water
1 tbsp. flour

Mix salt and pepper with flour and dredge the chops. (This can be done in a paper bag.) Saute in olive oil until browned on both sides. Sprinkle thyme and rosemary over the top and cover with onion slices. Pour wine and water over chops; cover; and simmer on low for 30 minutes.